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  1. harrylips

    Got 6th place in first major event :)

    Congrats! Unfortunately, cant see the pics...I'm at work and they are blocked
  2. harrylips

    Picked Up My Drums Today!!!

    Building one this spring as well. I want something that will get me a good long burn so that I can do some overnight cooks. Plus, you can never have too many smokers, IMHO. Looking forward to seeing your pics.
  3. harrylips

    Going back to Sam's

    I got 3 Costcos within 10 miles from my house. I usually buy meat, detergent and bottled water from there. Never been to Sam's. Not because I heard bad things...just my family has always been a Costco family. Does anyone know if Sam's meat dept is basically the same, better, or worse than...
  4. harrylips

    Ever wonder if making sausage is cheaper than buying it? I have the answer

    Great post, Rio. Plus, you get to make what you want...not what the market has.
  5. harrylips

    hi evryone i'm new at smf

    welcome aboard!
  6. harrylips

    How to Cook Meat and build a smoker

    Welcome aboard...Good to meet you.
  7. harrylips

    Eating Charcoal

    Welcome to the forum... Here is a link to the product manuals, I think... http://www.olp-inc.com/products_smok...w_smokers.html One thing I can think of is, what is the quality of the temp gauge? If it is not accurate, that might be wyh your ribs were charred.
  8. harrylips

    Roll Call Part 2

    Glad you stuck around.
  9. harrylips

    Rendering galvanized metal harmless

    I sencond that!
  10. harrylips

    Last 4 bags of RO

    I think it is a great price fo RO lump. I got the same bag (USA, 8 of em) for 6.99 a each and I thought that was a steal. Lasted me about 6 months. I am on my last one.
  11. harrylips

    Hello From N Ky

    welcome again!
  12. harrylips

    Chuckie time

    I second sumosmoke. I foil em too. I sometimes use beer instead of making up a mop sauce.
  13. harrylips

    General question on using mustard as a sticking agent for rubs . . .

    I usually use mustard on my butts but once I ran out during prep and did one butt with mustard and one without. The only difference I noticed was the mustarded one had a nicer bark on it. As far as your brisket, try a local butcher and ask for a whole packer. The one I go to gives me a better...
  14. harrylips

    Brats in the smoker

    The only thing better than smoked sausage is home made smoked sausage. Looks great!
  15. harrylips

    Beef Ribs...advice

    I smoked up some last summer with just a dry rub and some sauce for dipping. From that point on, I buy 'em whenever I can find em.
  16. harrylips

    Ole and Sven

    Just another great joke that the Lions can be inserted for the name of the team. LOL!
  17. harrylips

    Thanks!

    Happy B-day!
  18. harrylips

    I come in peace, pleae don't chang a thing

    welcome aboard
  19. harrylips

    Thinking about getting a Silver Smoker

    I have a Chargriller Smoking Pro w/SFB that I did some mods to. I did that same as you mentioned plus I added a temperature gauge at grate level. What are you moving up from?
  20. harrylips

    Taste and smell gone. Having a hard time.

    I wish you the best of luck with getting them back...that's gotta be tough.
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